Shelf-stable egg-based product and methods and systems for making thereof

A shelf-stable food product prepared by a process comprising the steps of:

• providing an egg base, the egg base having a first ratio of egg white solids to egg yolk solids within a range of 2.25:1 and 4.75:1;
• providing a first hydrocolloid set;
• providing a fat;
• homogenizing the egg base with at least the first hydrocolloid set and the fat into a batter;
• sealing a batter portion of the batter into a container;
• and
• heating the container.

A shelf-stable food product, comprising:

• an egg base, the egg base having a first ratio of egg white solids to egg yolk solids between 2.25:1 and 4.75:1;
• a first hydrocolloid set;
• and
• a fat,
• wherein the shelf-stable food product is enclosed with heat resistant packaging.